| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Salmon per person; sliced 5mm thick, |
|
|
; up to 4 |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
| 1 |
ts |
Chives |
| 1 |
ts |
Parsley |
| 1 |
ts |
Fresh ground pepper |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Maple syrup |
| 4 |
|
Egg yolks |
| 1/4 |
pt |
Fish stock |
| 1/4 |
pt |
White wine |
| 125 |
ml |
Double cream |
|
|
Chives |
|
|
Parsley |
INSTRUCTIONS
SABAYON
DECORATION
Thinly slice the salmon and place into a container of olive oil, maple
syrup, soy sauce, pepper and lemon juice for 10-20 minutes.
Sabayon: Whisk eggs over a bain marie. Reduce the white wine and fish stock
in a pan. Add the mixture to egg whites and whisk. Add cream, still
whisking.
Place the thin slices of salmon on to the serving plate and drizzle on a
little of the sabayon. Place under the grill for 2-3 minutes only.
Remove and serve immediately with a scattering of chives and parsley.
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